Chicken With Dumplings and Pan Gravy

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the chicken pieces with seasoning salt and pepper.
  • Heat oven to 200° (to keep the chicken warm).
  • Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side).
  • Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through.
  • Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet).
  • To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl.
  • Blend in butter with your hands or a pastry blender until mixture resembles coarse meal.
  • Stir in green onion and parsley.
  • Add in the buttermilk, stirring just until the dough is moistened (don't over mix!).
  • Skim any fat from the skillet.
  • Add in 2-3/4 cups stock; bring to a boil.
  • In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet.
  • Season with salt and pepper.
  • Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!).
  • Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry.
  • Remove the platter of chicken from the oven.
  • Serve the chicken, gravy and dumplings as desired.
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